Golden Pearls In A Nest
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Golden Pearls In A Nest

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Level

moderate

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Cooking

15 min

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Preparation

40 min

Ingredients

Servings

5
Cooking Oil
1 l
Golden Pearl (Yam Ball)
Yam
small diced
300 g
Prawn
minced
200 g
Vietnamese Rice Paper
1
Marination for Yam & Prawns
Egg
use yolk
1
Corn Flour
2 tsp
Salt
1 tsp
Sugar
1 tsp
Dipping Sauce
Thousand Island Sauce
200 g
Salted Egg Yolk
cooked & mashed
2
Curry Powder
12 tsp
Lemon Juice
1 tsp
Garnishing
Tobiko
2 tsp
Edible Flowers
Micro Cress
(purchase in-store)

How to cook

Prepare dipping sauce

  • Mix the Thousand Island dressing with cooked salted egg yolk, curry powder and lemon juice. Set aside.

Prepare yam & prawn

  • Cut the yam into small dice and set them aside.
  • Slice the prawns into half and smash with the back of a clever to make into prawn paste.
  • Add the prawn paste to the yam.
  • Marinate with salt, sugar, cornflour and egg yolk. Combine well.
  • Then start making the yam balls from the mixture.

Start cooking

  • Heat up cooking oil in a deep pot up to 170°C.
  • Deep fry Vietnamese rice paper (for the “nest”). Set aside.
  • Deep fry yam balls until golden brown.
  • Place the golden pearls on the crispy rice paper nest.
  • Garnish with tobiko, edible flowers and micro cress and serve it with the dip.
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